Red Beans and Rice
Red beans and rice is the quintessential Louisianan comfort food. Nothing satisfies like steaming bowl of tender flavorful beans over classic white rice.
1 pound dried red kidney beans, rinsed and sorted over
1 tablespoon olive oil
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup seeded and finely diced green bell pepper (1 small pepper)
1/4 cup finely sliced celery (about 1 rib)
1 clove garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 pound smoked ham hock
1/2 pound smoked Andouille sausage, thinly sliced into rounds
10 cups water
6 cups cooked white rice, warm
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large stockpot or Dutch oven, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, bell pepper, celery, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the parsley, oregano, thyme, and bay leaves. Season with salt and pepper to taste. Add the ham hock and sausage and cook, stirring, to brown the ham hocks and sausage, about 4 minutes. Add the beans and water.
Over high heat, bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add additional water while cooking if necessary.
Remove the ham hock from the pot and pull the meat from the bones. Roughly chop the meat and return it back to the pot of beans. Adjust seasonings as needed. Discard the bay leaves. Spoon over white rice to serve.
Cooking Tip: Add Tabasco® or your favorite hot sauce for a little heat.
Do-Ahead: Cooked red beans store very well in the refrigerator. Some even say they taste better the second day!
From Simply Suppers by Jennifer Chandler